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[Prep: 15 minutes | Cook: 25 minutes | Serve: 4 | Calories: 360 per serving ]
2- 1/2 onion, peeled, diced
3- Potatoes, peeled, cut into pieces, 400g
4- 2 small red carrot, peeled, cut into pieces
5- 1 bell pepper (any color), core removed, cut into pieces
6- Diced shallot, 1 tbsp
8- Thai red curry paste, 1 tbsp
9- 10 thai basil leaves
10- 1/2 cup of shredded mozarella cheese
11- Corn starch mixture - 2 tbsp of corn starch + 1 tbsp of cold water
.: Sauce mixture :.
1- 2/3 cup of chicken broth
2- fish sauce, 1 tbsp
3- Slap raw sugar, 20g
Marinade the chicken with Tony's Chinese marinade method (but replace the soy sauce by 1 tbsp of fish sauce) for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over high heat. Stir-fry the chicken until fully cooked. Drain it in a sieve over a bowl and put it aside.
Clean the pan and dry it well. Heat the pan with 1/2 tbsp of oil over medium heat. Add in the shallot, garlic, and red curry paste. Stir-fry the ingredients until it is fragrant (about 1 minutes). Add in the onion, potato, red carrot, and mix it well.
Add in the sauce mixture. Cover and simmer for 10 minutes or until the potato is soft.
Add in the bell pepper, cooked chicken, basil leaves and corn starch mixture. Stir the sauce until it is thicken. Turn off the heat and add in the cheese. Cover and simmer for 3 minutes or until the cheese is melted. Dish it up and serve it hot.
1- You can also cover the dish with cheese and bake it in the oven instead of simmering it.
2- Using chicken broth is to reduce the calories. You can replace it with Coconut milk to enhance the flavor of this dish
3- Adjust the portion of the red curry paste according to your preference.
Tony and Karen Kitchen Service Center
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